I used the creaming method, which is probably (in my opinion) the most important thing to know when making a good cookie or cake. Butter and sugar go together first, followed by the egg yolks (always one at a time), followed by the flour.

Once totally creamed, this dough should look pretty pasty like it does in the picture below. This is super important in order to pipe out the dough correctly, so don’t mistake it for being ‘dry’ and try to fix it!

After this, I used a large star tip and a piping bag to pipe the dough out into this shape:

After that, I placed them in the freezer for 20 full minutes while I heated the oven to 350 degrees. After those 20 minutes is a really great time to dip your cookies in sprinkles (if you like that sort of thing) because they will stick to the frozen cookie very well, and therefore bake on them. If you try to put sprinkles on them after they come out of the oven, they will simply fall off and make a big mess.

I baked my cookies for exactly 18 minutes, however you can leave them in for as long as 20 minutes.

They should look something like the photo above when they are done, and when you break them in half they should have the texture shown in the photo below!

Gluten Free Spritz Cookie

Ingredients

340g unsalted butter

150g sugar

3 egg yolks

420g gluten free all purpose flour

1tsp vanilla

rainbow sprinkles- optional

Instructions

Preheat oven to 450 (or wait until cookies are freezing)

If you know the creaming method- do that, then skip to the next section. Combine butter and sugar until well creamed. Add egg yolks one at a time, followed by vanilla. Slowly incorporate flour until it is well mixed. It should be very pasty at this point.